Vintage Silk scarf by Vetter of Switzerland
easy to wear and so soft...
Silk and cashmere are two of my all time favourites.
When I think of lovely lingerie
France comes to mind...
the selection and sumptuous styles for women
of all shapes and sizes
are plentiful in the shops of Paris.
The lingerie sections at
Galleries Lafayette
and
The Bon Marche
are two that stand out.
It is so easy finding beautiful intimates in France...
there are lingerie shops in the smaller villages too!
I've been lusting after some new lingerie...
it is on the top of my list.
I love wearing this
Nougat Silk Camisole
soft mauve shade with purple lace.
Silk feels sensuous
wearing a silk nightgown or camisole makes me feel very feminine.
I've juxtaposed the silk with denim here for a day of domestic chores and cooking.
Cooking new dishes has become a bit of an obsession of late...
Julia Child has some amazing books and You Tube videos of her PBS shows.
I have to smile when I watch some of these older videos...
she is such a character!
I felt like I was in a bit of a "cooking rut"
so kicking it up a notch and trying some new recipes feels so energizing.
I made a jar of Julia's basic and very simple vinaigrette and loved the flavour.
In the movie Julie and Julia the scene from the Paris Cafe
where Julia, played by the talented Maryl Streep, is served sole
seriously resonates with me...
that incredible dish is Sole Meuniere.
I plan to make this dish for my husband...
I am substituting fresh halibut
as it was the freshest fish offered at the fish monger.
The butter needs to be clarified ahead of time.
So
I spent the afternoon prepping dinner.
I made an endive leaf salad with crumbled bacon, sliced cherry tomatoes, scallions and grated parmigiano Reggiano
which is covered and is chilling in the fridge.
The vinaigrette will be drizzled over top just before serving.
Asparagus will be steamed and served with the fish dish...
a few slices of a baguette will be at the ready to sop up any of the juices.
I will boil up a few waxy yellow potatoes to serve with the halibut.
Dessert will not be served...
as neither of us have "sweet teeth"
besides it will be a "big" meal...
enough to satisfy our humble tastebuds.
I sharpened all our knives too...
they were getting incredibly dull.
We have an electric sharpener by Chef's Choice
I have practiced on several knives I think I have the hang of it.
Boy having a super sharp knife is so wonderful.
I'm kind of proud of myself for learning a new skill...
This book is quite a fun read...
am only into a few chapters so far as
I sat down for a few minutes to put my feet up and have a cuppa...
almost didn't want to get back up and put the book away!!
Bon Appetit!
~ Be Well and Be Kind ~
